2 eggplants (each 8 to 9-inches long)
2 tablespoons tahini*
¼ teaspoon salt
Juice of 1 lemon
Extra-virgin olive oil, as needed
1 teaspoon freshly chopped parsley, for garnish
1. Preheat broiler. Prick eggplants with a fork and place on a baking sheet.
Broil 15 to 20 minutes, turning once, until eggplants are blistered and collapse.
Allow to cool. Peel and remove flesh. Place in a colander to drain.
Press down with a fork until all liquid is removed. Place in a medium bowl.
2. With a fork, stir in tahini, salt, and lemon juice. Add olive oil, tablespoon by tablespoon, until the texture resembles crunchy peanut butter. The amount of olive oil needed will depend on the water content and size of the eggplants used.
(You should still be able to see eggplant pieces in the puree, it should not be perfectly smooth.)
3.Make a small well in the center and fill with olive oil. Garnish with parsley.
Serve at room temperature with pita bread or crudités.
Tip: Roast eggplants a day ahead and assemble Roasted Eggplant Puree at the last minute.
*Tahini can be found in the international aisle in most supermarkets, or near the peanut butter.